Vegetable Salad With Goat Cheese

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
718
FAT
85%
CHOL
17%
SOD
22%

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Ingredients for 4 servings

12 small red-skinned potatoes, cut into 1/4-inch-thick rounds (about 14 ounces)

1/2 cup pitted Kalamata olives or other brine-cured black olives

6 anchovy fillets

1 tablespoon drained capers

1 garlic clove

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

4 green onions (white and pale green parts only), thinly sliced

5 teaspoons chopped fennel fronds (optional)

4 medium-size ripe tomatoes, cut into 1/2-inch-thick wedges

1/2 English hothouse cucumber, halved lengthwise, seeded, sliced crosswise

4 ounces soft fresh goat cheese (such as Montrachet), coarsely crumbled

Fresh basil sprigs

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